Ingredients Jump to Instructions ↓

  1. 1 garlic clove, crushed

  2. 2/3 cup dry white wine

  3. Juice of half a lemon

  4. 8 ounces GruyËre cheese, shredded

  5. 2 teaspoons cornstarch

  6. 1 tablespoon Kirsch

  7. Freshly ground pepper and grated nutmeg

  8. For Dipping:

  9. 1 cup cubed French bread

  10. 1/2 cup broccoli florets, blanched until tender and cooled

  11. 12 cherry tomatoes

  12. 1/2 cup quartered artichoke hearts

Instructions Jump to Ingredients ↑

  1. Rub inside of flameproof earthenware fondue pot or 2-quart saucepan with garlic clove. Add wine and lemon juice and heat over low heat, just until gently bubbling. Gradually add cheese, stirring constantly until smoothly melted. Meanwhile, whisk cornstarch with Kirsch and seasonings until blended to a smooth paste, stir it into cheese and cook 3 minutes more. Adjust seasonings to taste. Decoratively arrange bread and vegetables on a large platter or divide among 4 plates. Traditionally, fondue is served at table in a fondue pot set over an alcohol burner or small candle. Use long forks to spear bread or vegetable of choice and dip into cheese.


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